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Fish in White Sauce
1/2 kg Any fleshy fish - fillets of steaks
1 Onion finely sliced
1 lg Tomato finely chopped
2 Cloves garlic, finely chopped
1 1/4-inch piece ginger, finely chopped
2 ts Oil
1 ts Mild vinegar
Fry the sliced ingredients until the onion browns. Add one or two
cups of water and the peppercorns. Bring to the boil and add the
fish and vinegar. Gently simmer until the fish is done. Serve with
you own favourite bechemel.